Rotisserie chicken soup with potatoes is the ultimate comfort dish that brings together tender, juicy chicken and hearty potatoes in a warm, savory broth.
Using rotisserie chicken makes it an easy and quick meal, perfect for when you’re short on time but craving something nourishing.
The combination of chicken and potatoes creates a filling soup that’s great for a cozy weeknight dinner or to enjoy as leftovers the next day. With simple ingredients and rich flavors, this soup is sure to become a go-to recipe in your kitchen.
How To Make Rotisserie Chicken Soup With Potatoes?
Recipe Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 4-6
Equipment Needed
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon
- Ladle
Ingredients
- 1 rotisserie chicken, shredded (about 2 cups)
- 4-5 medium potatoes, diced
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 6 cups chicken stock
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
1. Sauté The Vegetables
Start by heating a little olive oil in your large pot or Dutch oven over medium heat. Add the chopped onion, celery, and carrots. Stir frequently for about 5 minutes until the veggies start to soften.
2. Add Garlic And Potatoes
Next, toss in the minced garlic and diced potatoes. Let the garlic cook until fragrant, about 1 minute.
3. Add Chicken And Stock
Pour in the chicken stock, then add your shredded rotisserie chicken. I like to toss in some thyme and a bay leaf for extra flavor. Bring everything to a boil.
4. Simmer
Once the soup reaches a boil, lower the heat and let it simmer for about 15-20 minutes. The potatoes should become tender, and the soup should be aromatic.
5. Season
Add salt and pepper to taste. If you like a bit more zing, you can sprinkle in some crushed red pepper or paprika for a kick.
6. Serve
Ladle the soup into bowls and serve warm. It’s perfect on its own or paired with a slice of crusty bread.
Nutrition Facts Of Rotisserie Chicken Soup With Potatoes
- Calories: 250
- Protein: 18 g
- Fat: 7 g
- Carbs: 28 g
- Fiber: 4 g
Health Benefits Of Rotisserie Chicken Soup With Potatoes
Rich In Protein: Chicken provides a great source of lean protein, supporting muscle repair and immune function.
Fiber Boost: The potatoes and vegetables pack in a good amount of fiber, aiding in digestion and keeping you fuller longer.
Hydration: Soups are excellent for staying hydrated, especially when using broth-based recipes.
Immune Support: Garlic and thyme are known for their immune-boosting properties, making this soup perfect for cold season.
Note
When making this recipe, I always recommend using a rotisserie chicken from your local store. It cuts down on prep time without sacrificing flavor. If you have leftovers, this soup keeps well in the fridge for up to 3 days or can be frozen for longer storage.
Conclusion
To conclude your “Rotisserie Chicken Soup with Potatoes,” this recipe is a comforting and hearty meal that brings together tender rotisserie chicken, soft potatoes, and flavorful broth, making it perfect for cozy dinners.
The ease of using pre-cooked chicken makes this dish quick to prepare without sacrificing taste. Whether you’re serving it as a warming weeknight meal or impressing guests with a homemade soup, it’s sure to be a hit.
Customize it with your favorite vegetables or spices, and enjoy the wholesome, nourishing flavors in every spoonful.
Rotisserie Chicken Soup With Potatoes
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon
- Ladle
Ingredients
- 1 rotisserie chicken shredded (about 2 cups)
- 4-5 medium potatoes diced
- 1 medium onion chopped
- 2 carrots sliced
- 2 celery stalks sliced
- 4 garlic cloves minced
- 6 cups chicken stock
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
Sauté The Vegetables
- Start by heating a little olive oil in your large pot or Dutch oven over medium heat. Add the chopped onion, celery, and carrots. Stir frequently for about 5 minutes until the veggies start to soften.
Add Garlic And Potatoes
- Next, toss in the minced garlic and diced potatoes. Let the garlic cook until fragrant, about 1 minute.
Add Chicken And Stock
- Pour in the chicken stock, then add your shredded rotisserie chicken. I like to toss in some thyme and a bay leaf for extra flavor. Bring everything to a boil.
Simmer
- Once the soup reaches a boil, lower the heat and let it simmer for about 15-20 minutes. The potatoes should become tender, and the soup should be aromatic.
Season
- Add salt and pepper to taste. If you like a bit more zing, you can sprinkle in some crushed red pepper or paprika for a kick.
Serve
- Ladle the soup into bowls and serve warm. It’s perfect on its own or paired with a slice of crusty bread.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.